Baking: Honey Madeleines

…my mother, seeing that I was cold, offered me some tea, a thing I did not ordinarily take. I declined at first, and then, for no particular reason, changed my mind. She sent out for one of those short, plump little cakes called ‘petites madeleines,’ which look as though they had been moulded in the fluted scallop of a pilgrim’s shell. And soon, mechanically, weary after a dull day with the prospect of a depressing morrow, I raised to my lips a spoonful of the tea in which I had soaked a morsel of the cake. ”

(5) Whilst the oven is heating up, beat together the butter and lemon zest until soft.

(6) Add the mixture in the fridge to the butter and mix well.

(7) Spoon the mixture into the madeleine tray moulds, no need to be too generous as the mixture will raise and expand. I would suggest to make a couple test madeleine so you can adjust just how much mixture you will need. I have a shallow mould tray and just under a tablespoon of mix suits my tray.

(8) Turn down the heat of the oven to 170°C (fan assisted) and back for 8-9 minutes.

(9) Remove from oven when the madeleine are golden and spongy to the touch and cool on a wire rack.